Spatula up: I must send Pepperidge Farm a thank-you note -- they should know how much I appreciate their Baked Naturals line of products. I can’t decide which I appreciate more -- the low-fat, low-calorie profile or the knockout flavor. My favorite is the Wheat Crisp -- a gritty, whole-grain crunch with a hint of salt and a toasty, earthy flavor. So satisfying, I can’t bring myself to adulterate it with cheese or spread or dip. (Saimi Bergmann/Canton Repository)

Spatula up: Pepperidge Farm has built its reputation on top-notch products, and these new crackers are no exception. Pretzel fans must try the ultra-crispy Pretzel Thins. They look like pretzel twists that have been run over by a steamroller and dusted with salt and a zesty cheddar seasoning. Delish. The Wheat Crisps, shaped like an oversize guitar pick, are loaded with whole-grain flavor and have a surprisingly low calorie content -- just 8.5 calories per cracker. (Jennifer Mastroianni/Canton Repository)

Easy Recipe: Breadstick Focaccia

Here’s a terrific bread idea: focaccia made with refrigerated breadsticks. Instead of baking the sticks in stick form, entwine the dough with other ingredients and shape them in a circle. The flavor options are endless. Bacon is a great ingredient (see recipe), or replace the bacon with pepperoni (use half a 3.5-ounce package) for an Italian flair.

Cheese and olive focaccia is just as simple. Pull apart four sticks of mozzarella string cheese into 16 strips. Coil the cheese with the dough as described, and sprinkle on two tablespoons of sliced Kalamata olives before baking. Bacon bread is a tasty replacement for toast with breakfast, and the other flavors can be served as a side or even an entree when paired with a hearty salad.

Heat oven to 375 degrees. Unroll dough; separate into 12 strips. Starting at center of ungreased cookie sheet, coil bacon with dough strips into a loose spiral, pinching ends together securely as strips are added. Drizzle or brush egg over dough, using all of egg to fill crevices. Sprinkle with chopped bacon and parsley. Bake 20 to 25 minutes or until edges are deep golden brown. Cut into wedges; serve warm. Servings: 6. (Canton Repository/Recipe from Pillsbury)

Food Quiz

Which of the following is not in the mulberry family:

A. Hops
B. Huckleberries
C. Breadfruit
D. Figs

Answer is at bottom of column (source: www.saucemagazine.com).

Number to Know: 105

Pounds lost by an inmate of an Arkansas jail – and he’s suing over it, saying the jail doesn’t feed him enough. The man now weighs 308 pounds.

Wise to the Word: Cream of Tartar

Cream of tartar is a fine white powder that is added to egg whites before beating to increase their volume and stability, and it also is added to homemade candy and frosting mixtures to make them creamier. Take a guess what this baking essential is made of:

As crazy as it sounds, the answer is C. It’s hard to believe someone discovered the powder in a wine barrel and said, “Hey, I think I’ll bake with this!” -- but it’s true. The pantry staple isn’t just good for baking. Cream of tartar is known to be an effective natural remedy for getting rid of ants. Just place the powder at the ants’ entry points, as well as on ant holes or ant mounds. (Jennifer Mastroianni/Canton Repository)

The Dish On …

“The River Cottage Cookbook,” by Hugh Fearnley-Whittingstall

First published in the United Kingdom in 2001, “The River Cottage Cookbook” quickly became a hit among food cognoscenti around the world. Now tailored for American cooks, this authoritative and animated ode to eating well is one part manifesto and one part guidebook for choosing and storing food grown in the garden, butchered from prize animals or foraged or caught locally. Fearnley-Whittingstall writes with humor, wit, and clarity, bringing American readers what his legions of British fans have enthusiastically embraced: the best techniques and recipes for getting the most out of simple, superior food, while supporting the environment, vibrant local economies and resourceful use of plants and animals.

From The Beer Nut’s Blog

Yesterday, I spent a lot of time driving back and forth to an assignment, and during times like that, random thoughts will pop into my head. They usually don’t make sense, but they leave me with some questions.

This time, I was thinking about beer and plastic. Or, more specifically, why more breweries don’t use plastic bottles.

Other than the impact on the environment, I’d think it would be a good idea. The plastic would be lighter. I’m pretty sure it is cheaper, and if you dropped one, you may get an exploding beer, but it wouldn’t shatter.

I don’t drink from the bottle or the can anyhow, so if the beer came from a plastic bottle, it wouldn’t bother me. Do you think it’s just an image thing, or is there another reason?

For more beer-related articles, visit Norman Miller’s blog at http://blogs.townonline.com/beernut.

Food Quiz Answer

B. Huckleberries

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